Sabie Valley Coffee

About Sabie Valley Coffee

Merely stopping to sample the coffee and a slice of cake at Sabie Valley Coffee, whilst worthwhile, is not nearly as informative, or fun, as taking the coffee tour.

Join Tim Buckland, owner of Sabie Valley Coffee, on his weekly tours of his roastery in the heart of the Lowveld.

You will learn that storing coffee in the fridge is a no-no, that most instant coffees are a blend of chicory and Robusta coffee, that Arabica coffee is the best, that decaf is not all that good for you, and that growing coffee in South Africa does not make you rich.

There are very few coffee farms in South Africa – there used to be more of them, but now it is actually cheaper to import coffee than grow it yourself.

Sabie Valley Coffee manages to survive because Tim developed his own roasting technique and began selling coffee under his own brand. His coffee shop means visitors can sample the coffee before they buy, and learn more about coffee.

Sabie farm produces 50 tons of Arabica coffee beans a year, handpicked by women (they make better pickers) between March and May.

You will see what young coffee plants look like, smell the rich scent of coffee roasting, hear about how long the process takes, how long it is before coffee bushes bear fruit, and how many cherries make up a 250g bag of coffee.

You will leave with a new appreciation for your daily cuppa. And a thirst for locally roasted coffee in particular.

You will understand just why it is better to grind your own beans for flavour, and drink espresso made in your cafetiere if you are sensitive to caffeine

The tour ends with a cup of the brew served alongside the most delicious cake known to man.